Sweet banana poori – kela poori – kneads ripe banana into a cardamom-scented dough and fries it golden. Lemon zest and nutmeg keep the sweetness from going flat.
Imagine the warm, comforting aroma of banana bread, but in the form of a light, puffy, golden-fried bread. That’s the magic of Sweet Banana Poori! Infused with a fragrant blend of cardamom, coriander, nutmeg, and bright lemon zest, these slightly sweet flatbreads are an absolute delight. They puff up into perfect little balloons when fried, creating a soft, tender texture that’s simply irresistible. Perfect for a special Sunday brunch or a festive treat, this recipe will fill your kitchen with the most incredible scent.
Ingredients
• For the Dough
• 2 cups / 260 g (9.2 oz) chapati flour
• OR (Flour Mixture)
• 0.75 cup / 95 g (3.35 oz) whole wheat flour
• 0.75 cup / 95 g (3.35 oz) unbleached white flour
• 0.5 cup / 55 g (1.94 oz) barley flour
• 2 tsp / 10 ml grated lemon zest
• 0.5 tsp / 2 ml ground cardamom
• 0.5 tsp / 2 ml ground coriander
• 0.25 tsp / 1 ml freshly ground nutmeg
• 0.25 tsp / 1 ml salt
• 3 tbsp / 45 ml melted ghee or vegetable oil
• 0.5 cup / 112.5 g (4 oz) puréed banana
• Approx. 0.25 cup / 60 ml warm water
• For Frying
• Ghee or vegetable oil for deep-frying, approx. 3 inches deep
Instructions
1. Mix the Dry
2. In a large mixing bowl, whisk together the flour(s), lemon zest, ground cardamom, coriander, nutmeg, and salt.
3. Form the Dough
4. Drizzle the 3 tbsp (45 ml) of melted ghee or oil over the flour mixture. Use your fingertips to rub it in until it resembles coarse crumbs.
5. Add the puréed banana and 0.25 cup (60 ml) of warm water. Mix everything together to form a shaggy mass.
6. Add more warm water, just a tiny splash at a time, until you can form a stiff, kneadable dough. Be careful not to add too much water.
7. Knead and Rest
8. Turn the dough out onto a clean work surface. Lightly oil your hands and knead the dough for about 8 minutes, until it becomes silky smooth and pliable.
9. Shape the dough into a ball, rub it with a little oil, and place it in the bowl. Cover with an inverted bowl or a damp cloth and let it rest for at least 30 minutes and up to 3 hours.
10. Shape the Pooris
11. After resting, knead the dough briefly. If it has become too soft, knead in a little extra flour.
12. Divide the dough into 16 equal pieces. Roll each piece between your palms to form a smooth ball.
13. Cover the dough balls with a damp cloth to prevent them from drying out.
14. Take one ball and flatten it into a 2-inch patty. Lightly dip one edge in oil and roll it out into a 5-inch circle of even thickness. Place on a baking sheet and cover. Repeat for all remaining dough balls, arranging them in a single layer.
15. Fry to Perfection
16. Pour about 3 inches of oil into a wok, karai, or deep pot. Heat over medium-high heat until it reaches 365°F / 185°C.
17. Gently slide one poori into the hot oil. It will sink and then quickly float to the surface.
18. As it rises, use the back of a slotted spoon to gently press it down into the oil. This encourages it to puff up dramatically.
19. Fry for about 30 seconds until the bottom is golden brown, then flip and fry the other side until golden.
20. Remove the puffed poori with the slotted spoon, allowing excess oil to drip off, and place it on a tray lined with paper towels.
21. Repeat with the remaining pooris, ensuring the oil temperature stays consistent.
Nutritional Information
• Recipe Facts
• Prep time: 10–25 minutes
• Dough resting time: 0.5–3 hours
• Cooking time: 30 minutes
• Makes: 16 pooris
Pro Tips
• Start with a very stiff, firm dough, as the banana and sugar will cause it to soften considerably as it rests.
• For a tropical twist, substitute the banana and lemon with mashed papaya and lime zest, or mashed mango and orange zest.
• Serve these pooris immediately while they are hot and puffed. They will soften and deflate as they cool.
• To keep a batch warm, place fried pooris on a paper-towel-lined baking sheet in a 275°F / 135°C oven for up to 30 minutes.
• Gently pressing the poori under the surface of the hot oil with the back of a spoon is the secret to making it puff up into a perfect balloon.
FAQ
Q: Can I make this sweet banana poori recipe vegan
A: Yes, this recipe is easily made vegan. Simply use vegetable oil instead of ghee for both the dough and for deep-frying. The recipe already lists this as an option, ensuring a delicious, plant-based result.
Q: Can I bake or air fry these banana pooris instead of deep-frying
A: For the classic puffy ‘balloon’ texture, deep-frying is essential. Baking or air frying will not cause them to puff up. Instead, you will get a soft, biscuit-like flatbread which can still be delicious, but it won’t be a traditional poori.
Q: What vegetarian dishes can I serve with sweet banana poori
A: These sweet and spiced pooris are very versatile. For a festive brunch, pair them with a savory potato curry (aloo sabzi) or a chickpea curry (chana masala). They are also wonderful on their own as a snack with a cup of masala chai or served as a dessert with a sweet yogurt dip like shrikhand.
Q: How do I store leftover banana pooris
A: Sweet Banana Pooris are best enjoyed immediately while hot and puffed. As they cool, they will deflate and soften. If you have leftovers, store them in an airtight container at room temperature for up to one day. You can reheat them briefly in a pan or oven, but they will not regain their original puffiness.
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Sweet Banana Poori (Kela Poori)
Ingredients
Method
- Mix the Dry
- In a large mixing bowl, whisk together the flour(s), lemon zest, ground cardamom, coriander, nutmeg, and salt.
- Form the Dough
- Drizzle the 3 tbsp (45 ml) of melted ghee or oil over the flour mixture. Use your fingertips to rub it in until it resembles coarse crumbs.
- Add the puréed banana and 0. 25 cup (6000 ml) of warm water.
- Mix everything together to form a shaggy mass.
- Add more warm water, just a tiny splash at a time, until you can form a stiff, kneadable dough. Be careful not to add too much water.
- Knead and Rest
- Turn the dough out onto a clean work surface. Lightly oil your hands and knead the dough for about 8 minutes, until it becomes silky smooth and pliable.
- Shape the dough into a ball, rub it with a little oil, and place it in the bowl.
- Cover with an inverted bowl or a damp cloth and let it rest for at least 30 minutes and up to 3 hours.
- Shape the Pooris
- After resting, knead the dough briefly. If it has become too soft, knead in a little extra flour.
- Divide the dough into 16 equal pieces.
- Roll each piece between your palms to form a smooth ball.
- Cover the dough balls with a damp cloth to prevent them from drying out.
- Take one ball and flatten it into a 2-inch patty. Lightly dip one edge in oil and roll it out into a 5-inch circle of even thickness.
- Place on a baking sheet and cover.
- Repeat for all remaining dough balls, arranging them in a single layer.
- Fry to Perfection
- Pour about 3 inches of oil into a wok, karai, or deep pot.
- Heat over medium-high heat until it reaches 365°F / 185°C.
- Gently slide one poori into the hot oil. It will sink and then quickly float to the surface.
- As it rises, use the back of a slotted spoon to gently press it down into the oil. This encourages it to puff up dramatically.
- Fry for about 30 seconds until the bottom is golden brown, then flip and fry the other side until golden.
- Remove the puffed poori with the slotted spoon, allowing excess oil to drip off, and place it on a tray lined with paper towels.
- Repeat with the remaining pooris, ensuring the oil temperature stays consistent.
